Smoked bream

Description

No matter what anyone said, and bream, this is of course a purely personal opinion, it is best to smoke. They are even tastier than dried. Although, of course, be stored less. But who will give them ... be stored? Not that their lucky star – no case lie down and stored. And if the bream still the freshest..., it, colleagues, and generally just ... pure marmalad!!!

Ingredients

Fish

5 piece
Salt

5 Tbsp
Allspice

1 tsp

Cooking

Flew away, then, breams. Lope! One good – just a pig. Other smaller, but still wow.

Prepared for salting the normal salt and a mixture of herbs. There is rosemary, thyme and oregano.

All this should just mix well. And that's all.

Fish gutted and removed the gills. And washed, of course, as it should. And then rubbed with salt. Carefully. Rubbing salt scales. We must start from the tail.

Inside, in the belly of salt, too, need to supanet and grind her body ... seminoma... or bream?

Pounded salt, a little foam is formed. Allow it to settle and soak in. Put the fish in the tank.

And put into a cold place. I put in the cellar. Bream covered the plate and put on top of oppression. Not very heavy. I have a bucket of fish stood in the cellar for two days. Through these two days, I climbed into the cellar for the fish. And Tama ... Tama I have is leeks growing. So ...

The actual appearance has not changed much. Bream, as bream. Lie..., true, prosalovskaya. And a faint aroma of herbs felt. It is weak – are weak. Hint.

Washed I fish the most basic way. Just by dipping into a bucket of clean water. Cold, which is typical. And then the carcass was hung. For an hour or so. To excess moisture glass and fish weathered. Have provalilis if you want.

We cut off the currants. Branches to throw did not. I only the buds from the branches ripped off. Think you throw away? Schaz. I put them separately. Why? And learn... but then. And ... nothing, that already leaves had sprouted. It may be even better.

Though fish was a lot, but wood chips of alder I picked up a partial handful. But the branches of a currant at the bottom of the smokehouse put more.

Then chips and branches close the tray. The fat and juices Rybkina they are not dripping, and unpleasant odors inside the smokehouse did not occur. And then put the first grid. On it I put the big bream.

And then, the rest of the grid already laid down the carcasses of smaller.

Close and put the smoker on high heat. On this fire I'm a smoker held twenty minutes. Fish a lot, first, and secondly, bream. Need a good heat treatment to carry out. Just in case.

Twenty minutes later, twenty-five, the smokehouse should be open for a while. For a minute, literally. To excessive steam release. And you risk to get not smoked, and closer to boiled will.

Then close the lid again and leave the smoker on charcoal. The coals good.

They had until it is fully extinguished for thirty minutes. Open the lid. Something to say ... makes no sense. At this point, the main thing not appearance. Here scent dominates. Fish ... it certainly is ... and still freshly smoked. But, I can not believe it, but was added to this scent more and blackcurrant spirit. Maybe this self-hypnosis work, but I thought that was flavor.

And here's piggy. The main ...

It is those that are smaller. Procapitales was very good, and come with fat.

Well. And this is ... and skins the meat separated easily, and bones as we are not much noticed. Meat is tender, juicy, flavorful. And the mixture of herbs that I mentioned and also their blueberry flavors the fish gave. In one word, as I have already said net marmalad!!! Angel you for a meal!!!

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